Chicken Tinga Tostadas

1. Pour the prepared tinga sauce into a skillet over medium-low heat. Add the shredded chicken and stir to combine. Allow it to cook and absorb the flavors for 7-10 minutes stirring occasionally. Reduce heat to low to keep warm while preparing the tortillas.
2. Line a plate in paper towels and set aside. Heat the lard in a 12-inch frying pan or cast-iron skillet over medium heat. The bottom of the pan should be covered in about ⅛ inch of fat. The fat is hot enough when a tortilla bubbles and sizzles on contact.
3. Working in batches as needed, add tortillas to the pan and press down with a spatula so they don’t inflate. Flip after 30 seconds and continue cooking and pressing the other side. When the tortillas are toasty and golden, remove from the pan and let cool on the paper towel-lined plate. Sprinkle immediately with salt while still warm.
4. Repeat until all the tortillas are fried, adding extra fat to the pan as necessary.
5. Top each fried tortilla with a generous scoop of tinga chicken. Assemble tostadas with lettuce, avocado slices, and pickled red onion to your liking. Then, drizzle with sour cream and finish with a sprinkle of cotija cheese. Serve warm.

PICKLED RED ONIONS

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1. Pack the sliced onion and oregano into a glass jar.
2. In a small saucepan, heat the vinegars, sugar, and salt over medium heat until dissolved, about 5 minutes.
3. Pour the hot brine over the onions. They will turn bright pink as they cool to room temperature.
4. Seal with a lid and store in the fridge for up to 2 weeks.